The Tastiest Low-Carb Vegetable Curry

Ingredients

• 2 tbsp virgin coconut oil or ghee (30 ml)
• 2 cups vegetable stock (480 ml)
• ¹/₂ small yellow onion, chopped (35 g/ 1.2 oz)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¹/₂ tsp ground turmeric
• 1 tsp paprika
• 1 small chile pepper, finely diced
• 1 cup coconut milk (240 ml/ 8 fl oz)
• 1 ¹/₄ cup chopped tinned tomatoes (300 g/ 14 oz)
• 1 medium red pepper, cubed (120 g/ 4.2 oz)
• 1 medium zucchini, cubed (200 g/ 7.1 oz)
• large bunch of chopped dark-leaf kale, stems removed (100 g/ 3.5 oz)
• 1 eggplant, cubed (300 g/ 10.6 oz)
• 3 tbsp extra virgin olive oil (45 ml)
• ¹/₂ tsp sea salt
• ¹/₄ tsp black pepper
• 6 cups cauliflower rice, to serve (720 g/ 1.6 lb)
• 4 tbsp sour cream or coconut cream, to serve (60 ml)

Instructions

1. Place the stock in a pan and simmer on a medium-low heat for 15 minutes to reduce the volume by half.
2. Preheat the oven to 190 °C/ 375 °F (fan assisted). Chop the eggplants (aubergines) into 2.5 cm (1-inch) chunks. Place on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt and roast for 20 minutes until soft and golden.
   
3. Meanwhile, place the coconut oil or ghee in a clean saucepan. Fry the onion on a medium / low heat for 3 minutes until translucent. Add the garlic and fry for 1 further minute. Add the pepper and zucchini and cook for 3 more minutes.
   
4. Add the spices and stir. Add the reduced stock, tomatoes and chopped chilli. Season with salt and pepper. Simmer on a low / medium heat for 10 minutes.
   
5. Add the coconut milk and simmer for a further 10 minutes. Stir through the kale and cook for 2-3 minutes until it wilts. Take off the heat and stir in the remaining olive oil and eggplant.
6. Serve with Cauliflower Rice (1 cup, 120 g/ 4.2 oz per serving) and optionally top with full-fat sour cream or coconut cream.
   
7. Best when served fresh but can be stored in the fridge for 5 days or frozen for 2 months.

Nutrition (per serving)